Prep: 20 min. Bake: 25 min.
Updated: Aug. 12, 2023
1 package (8 ounces) cream cheese, softened1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry2 chipotle peppers in adobo sauce, chopped, seeds removed1 tablespoon adobo sauce3 green onions, chopped1/4 teaspoon ground cinnamon1 package (17 ounces) frozen puff pastry, thawed12 slices deli chicken1/3 cup seedless raspberry jam
Preheat oven to 400°. In a small bowl, combine cream cheese, spinach, chipotle peppers, adobo sauce, green onions and cinnamon. On a lightly floured surface, unfold puff pastry. Spread cream cheese mixture to within 1/2 in. of edges. Layer 6 slices of roast chicken over mixture. Roll up jelly-roll style; pinch ends to seal. Cut crosswise into eighteen 1/2-inch slices. Place cut side down on greased baking sheets. Repeat with second sheet of puff pastry. Bake 20-25 minutes or until pastry is puffed and golden brown. In a small saucepan, melt raspberry jam. Drizzle jam over warm pastries. Serve immediately.
1 pinwheel: 106 calories, 6g fat (2g saturated fat), 10mg cholesterol, 140mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 3g protein.